Westgartheren 12

Based largely on the first link.


Starter:

• Used 2L starter on ~3 month old yeast. Pitching rate probably not as high as in linked recipe.
  
  Mash:
  
• Make sure not to exceed 65C in mash
  
• Take 4L of first runnings for boil down (see below)
  
  Boil:
  
  Ferment:
  
• Use open fermenter with krausen collar
  
• Chill wort to 18C
  
• Oxygenate for 2 mins
  
• Pitch Decanted Yeast Starter
  not on fermenter)
  
• Primary Fermentation:
  
  • Set ambient Fridge temp control to 19C (probe ambient in fridge
    
  • Wrap fermenter in blanket
    
  • Allow to naturally increase temp to 27C. Add external heat to get there if required.
    
  • Hold at 27C until SG reaches 1.015-1.018 (~5 days)
    
  • Bring back to 18C over a few days
    
  • Wait until terminal gravity reached (~1.012)
    
  • Hold for one more week
    
• Secondary Fermentation:
  
  • rack to secondary (air tight fermenter or keg)
    
  • hold at 10C for 40-60 days
    
• Bottle condition with champagne yeast
  
  Substitutions:
  
• Substituted Warrior instead of Brewers Gold for bittering hop (not available)
  
• Substituted home made Belgian Candi Syrup for D-180 (not available)
  
  Clear wort boil-down:
  
  1. Extract 4L of wort at the beginning of clear runoff into a 15-20L pot.
     
  2. Boil the wort down until it becomes a dark mahogany brown and is bubbling with large bubbles.
     
  3. Be careful NOT to burn the maltose syrup.
     
  4. The result will be approximately 700 ml of syrup.
     
  5. Re-crash the syrup by adding wort from the ongoing main boil.
     
  6. Pour the dissolved liquid back in to the main boil.
     
     Links:
     
• https://www.homebrewtalk.com/threads/westvleteren-12-clone-multiple-award-winner.500037/